Red Curry Fried Rice
Thai-style red curry fried rice with asparagus, peas, carrots, and more! This vegetable-infused fried rice is better than takeout and is a refreshing side dish to any main dish.
Servings: 8 servings
Calories: 200kcal
Ingredients
- 2 cups dry long-grain white rice or 6 cups of cooked rice.
- 3 Tbsp red curry paste
- 1/4 cup liquid aminos
- 2 Tbsp pure maple syrup
- 2 tsp fish sauce optional
- 3 Tbsp coconut oil
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 large carrot grated
- 1/2 red bell pepper chopped
- 1/2 bunch asparagus trimmed and chopped
- 3 large eggs scrambled
- 3 stalks green onion chopped
Instructions
- Steam the white rice and set aside until ready to use.
- In a small bowl, stir together the red curry paste, liquid aminos, pure maple syrup, and fish sauce and set aside.
- While the rice is cooking, saute the vegetables. To do so, add the coconut oil and chopped onion to a large skillet or wok and heat over medium-high. Saute until onion turns translucent, about 5 minutes. Add the garlic, carrot, bell pepper, and asparagus and stir well. Cover and cook until asparagus is bright green, softened, but still al dente, about 2 to 4 minutes.
- In a separate skillet, scramble the eggs and set aside until ready to use.
- Add the cooked white rice and sauce to the skillet with the vegetables and stir well to combine.
- Stir in the scrambled egg and green onion. Serve alongside your entree and enjoy!
Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Fiber: 1g | Sugar: 4g